Moroccan Poached Salmon - low sodium, low fat
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 235.5
- Total Fat: 8.3 g
- Cholesterol: 60.4 mg
- Sodium: 79.9 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 4.1 g
- Protein: 25.0 g
View full nutritional breakdown of Moroccan Poached Salmon - low sodium, low fat calories by ingredient
Number of Servings: 12
Ingredients
Red Ripe Tomatoes, 20 large whole (3" dia) (remove)
Garlic, .5 cup (remove)
Cilantro, raw, 16 tbsp (remove)
Parsley, 1 cup (remove)
Jalapeno Peppers, 1 pepper (remove)
*Coriander seed, 2 tbsp (remove)
*Cumin seed, 1 tbsp (remove)
*Lemon Juice, 2 lemon yields (remove)
Pepper, black, .5 tsp (remove)
Atlantic Salmon (fish), 36 oz (remove)
Directions
Cut tomatoes in half, squeeze out seeds & pulp. Shred on a grater or in a cuisinart.
In a large hot skillet, put in shredded tomatoes. Cook over medium heat
until reduced by ½. In a cuisinart, puree the rest of the ingredients, except
lemon juice. When tomatoes are reduced, add cilantro mixture to tomatoes
in skillet. Bring to a complete boil and mix well. Cool & add lemon juice.
In a baking pan, lay out one layer of fish. Pour over sauce. Cover with foil
and bake in oven until fish is cooked. Serve immediately.
Serving Size: A 3oz piece of fish
Number of Servings: 12
Recipe submitted by SparkPeople user BATYAH1.
In a large hot skillet, put in shredded tomatoes. Cook over medium heat
until reduced by ½. In a cuisinart, puree the rest of the ingredients, except
lemon juice. When tomatoes are reduced, add cilantro mixture to tomatoes
in skillet. Bring to a complete boil and mix well. Cool & add lemon juice.
In a baking pan, lay out one layer of fish. Pour over sauce. Cover with foil
and bake in oven until fish is cooked. Serve immediately.
Serving Size: A 3oz piece of fish
Number of Servings: 12
Recipe submitted by SparkPeople user BATYAH1.